Mary Berry’s Sticky Short Beef Ribs and Lemon Coleslaw
Perfect for sharing, Mary Berry's tender slow-roasted short ribs are marinated in maple syrup and Worcestershire sauce and served with creamy coleslaw.
From the book
Mary Berry Cook and Share
120 recipes designed for sharing with friends and family
Recipe keys and menus to make event planning easy
From sharing platter dishes and classic bakes, to decadent brunch ideas and Sunday roasts
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Introduction
These short ribs are readily available and a great and different way to serve slow-cooked beef. They do take a long time, so plan ahead. Use red cabbage in the coleslaw but, if preferred, try finely shredded white cabbage.
Ingredients
| 1.5kg (3lb 5oz) | beef short ribs |
| For the marinade: | |
|---|---|
| 100ml (3½fl oz) | ketchup |
| 75ml (2½fl oz) | apple juice |
| 2 tbsp | Worcestershire sauce |
| 1 tbsp | white wine vinegar |
| 4 tbsp | maple syrup |
| 2 tbsp | soy sauce |
| 4 | garlic cloves, crushed |
| A good pinch of | dried chilli flakes |
| For the coleslaw: | |
| 8 tbsp | mayonnaise |
| juice of ½ lemon | |
| 1 tbsp | Dijon mustard |
| ½ | garlic clove, crushed |
| ½ | red cabbage, finely shredded |
| 2 | large carrots, peeled and coarsely grated |
| 2 | celery, sticks, finely sliced |
| 2 | spring onions, finely sliced |
Essential kit
You will need: an ovenproof saucepan or flameproof casserole dish.
Method
To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the shorts ribs and toss to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate.
Preheat the oven to 150°C/130°C Fan/Gas 2.
Transfer the ribs and the marinade into a deep ovenproof saucepan or flameproof casserole. Add 200ml water so only the bones are sticking above the liquid. Cover with a lid and bring up to the boil.
Transfer to the oven for about 3½ hours, or until the ribs are tender. Remove from the oven and leave to cool in the pan for about 1 hour.
Line a small roasting tin with non-stick baking paper. Remove the ribs from the marinade, give them a shake and sit on the paper in the tin.
Skim the fat from the marinade in the pan and discard. Heat the marinade over a high heat and reduce the liquid by half. Pour the sauce over the ribs in the tin.
Increase the oven temperature to 200°C/180°C Fan/ Gas 6 and roast the ribs for about 15 minutes until dark brown and sticky.
Meanwhile, to make the coleslaw, measure the mayonnaise, lemon juice, mustard and garlic into a large bowl. Mix and season well with salt and freshly ground black pepper.
Add the cabbage, carrots, celery and spring onions and toss to coat everything well. Spoon into a serving bowl.
Serve the sticky ribs in a bowl alongside the coleslaw with jacket potatoes and corn on the cob.
Mary’s Tips: Cook the ribs in the pan up to 8 hours ahead. Roast in the oven to become sticky to serve. Coleslaw can be made up to a day ahead. Not suitable for freezing
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